Sunday, December 11, 2011

Chocolate base tarts -

I have been asked what makes my fruit tart pastry crispy even after 24 hours storage. It's chocolate...Yup that wonderful cocoa glazed on the base of the tart shell separating the crust & the custard cream...it acts as a shield for moisture from the fruit & custard that usually makes the crust soggy after a few hours...

This one here was made simple by request..with just half of the seedless grape...it lacks colour compared to mix fruit tarts...but I think it looks & taste just as good...


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